Lamb Keema

In India, we don’t really have lamb. Woolly sheep don’t make sense in the heat of the East and instead we have a kind of goat-sheep hybrid that is tough and hardy. This is why keema, which translates simply as ‘mince’, is so common. Mincing tough, gamey meat is the best and quickest way to tenderise it, whereas chunks require hours of simmering when not everyone has hours’ worth of fuel.